Russian mushroom gravy is made simple and compliments many different dishes.
16ozof white cap or bella mushrooms
110.5 oz can cream of mushroom soup
1mushroom bullion cube or 3 tsp of any dry gravy mix
1heaping tbsp sour cream
1/4tspground black pepper
Wash and pat dry the mushrooms; dice.
Dice the onion and grate a peeled and washed carrot.
Heat 3 tbsp of oil and 1 tbsp of butter in a large non-stick skillet over medium-high heat. Sauté the onion, mushroom and carrot until tender (about 10min).
Transfer sautéd vegetables into a medium sized saucepan. Add the mushroom bullion cube or gravy mix, canned cream of mushroom soup, 1 heaping tbsp of sour cream and salt & pepper. Stir to combine and heat over med-low heat.
Slowly pour in the water and heat through then add in the heavy cream stirring over low heat until thick and creamy (about 7-10minutes.)